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| Rosemary Lamb Chops |
If you’re looking to create a meal that feels elegant yet comforting, this dish brings together rich, fragrant lamb chops, a luscious balsamic–fig glaze, and a delicate coconut jasmine rice that balances every bite. It’s the perfect blend of savory, sweet, herby, and warm tropical notes. Whether you're preparing a cozy at-home dinner or hosting a special occasion, this recipe will impress without overwhelming you in the kitchen.
Ingredients
For the Lamb Chops
- 6–8 lamb chops (rib or loin)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 teaspoon thyme (optional)
- Salt and black pepper, to taste
- 1 tablespoon butter (for searing)
- ½ cup balsamic vinegar
- ¼ cup fig jam or fig preserves
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Pinch of salt
- Pinch of black pepper
- 1 ½ cups jasmine rice
- 1 cup coconut milk (full-fat or light)
- 1 ½ cups water
- ½ teaspoon salt
- Optional: 2 tablespoons toasted coconut flakes for garnish
1. Marinate the Lamb Chops
Start by seasoning the lamb chops generously with salt and black pepper. In a small bowl, mix olive oil, minced garlic, and chopped rosemary. Rub this mixture all over the chops, massaging it into the meat to infuse the aroma. Let the chops rest for at least 20–30 minutes at room temperature. This helps the meat cook evenly and enhances tenderness. If marinating ahead, you can cover and refrigerate for up to 12 hours—just remember to bring them to room temperature before cooking.
2. Prepare the Coconut Jasmine Rice
Rinse the jasmine rice under cold water until the water runs mostly clear. Add the rice to a pot with coconut milk, water, and salt. Stir once, then bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover tightly, and let it simmer for 15 minutes. When the time is up, turn off the heat and keep the lid on for another 10 minutes. This final steaming step ensures the rice becomes fluffy and aromatic. Fluff with a fork and add toasted coconut on top if desired.
3. Sear the Lamb Chops
Heat a cast iron or heavy skillet over medium–high heat. Add a splash of oil and a tablespoon of butter to help with browning and flavor. When the skillet is hot, carefully lay in the lamb chops. Sear for 3–4 minutes per side for medium-rare, or cook longer if you prefer them more done. Aim for a beautiful golden-brown crust. Remove the chops from the skillet and let them rest under foil while you prepare the glaze.
4. Make the Balsamic Fig Glaze
In the same skillet—keeping all the flavorful drippings—pour in the balsamic vinegar. Use a wooden spoon to scrape up the browned bits. Add the fig jam, honey, Dijon mustard, salt, and pepper. Lower the heat and simmer the glaze for 5–7 minutes until it thickens into a syrupy consistency. The glaze should coat the back of a spoon without running off too quickly.
Once the glaze is ready, return the lamb chops to the skillet and spoon the shiny, fragrant glaze over them generously. Let them heat for 1 minute so the flavors meld beautifully.
5. Plate and Serve
Place a mound of coconut jasmine rice on each plate, then arrange the lamb chops alongside it. Drizzle extra balsamic fig glaze over the chops and let some fall gracefully onto the rice. Add fresh rosemary sprigs or a sprinkle of toasted coconut flakes for the perfect finishing touch.
Final Thought
This dish is the definition of balance—rich, savory lamb paired with a sweet, tangy fig glaze and a light tropical rice that rounds everything out. It feels luxurious without being complicated, and every element elevates the next. Once you taste the combination of rosemary, balsamic, figs, and coconut, you’ll find yourself wanting to recreate it for every special dinner ahead.
Chef’s Tips
Don’t skip the rest time. Lamb chops become juicier and more tender when allowed to rest before and after cooking.
Adjust sweetness. Add more or less honey depending on how sweet you prefer the glaze.
Rice variation. Add lime zest to your coconut rice for a fresh citrus lift.
Perfect sear: Make sure your skillet is very hot before adding the lamb—you want that irresistible crust!
Bon appétit! 🍽️🌿
